Marinate your chicken breast with 1 teaspoon black pepper, salt, 1 teaspoon garlic ginger paste and and 1/2 of the lime juice. Set aside to infuse flavour for about 1 hour or so.

In a non-stick pan over medium heat, pour the 1 tablespoon oil and pan sear the chicken on both sides until golden brown (about 6 minutes each side) or until browned and cooked towards the inside. Once cooked, set aside.

In a separate pan over medium heat add 1 tablespoon oil and sauté the onions until golden brown. Add a teaspoon of garlic ginger paste.

Mix well, then add the coconut cream, curry powder, 1 teaspoon black pepper, juice of 1/2 a lime. Bring to a boil until thick. Sprinkle some cilantro or dhania.

Pour the coconut sauce over the chicken and coat well.

To make the potatoes:

In a huge pot, boil the potatoes with 1 litre of water until soft (about 15 minutes) ensuring they become too soft and mashed up. Drain all the water and add some butter and chopped rosemary and add exactly 1/4 cup water.

Add the sukuma and spinach leaves, ensuring you cover all the potatoes with the leaves. Sprinkle some salt on the greens and cover with a tight lid.

The water will produce steam and the greens will cook perfectly with the steam trapped in the pan. The potatoes will infuse the flavours from the butter and rosemary. Cook for 3 – 4 minutes.

To serve, use the greens as a bed for the potatoes. Garnish with some cherry tomatoes and serve the potatoes and greens as a side with the coconut chicken breast.